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Fermentation Course
Fermentation Course
Fermentation Course
Fermentation Course
Fermentation Course
Fermentation Course

This course with local fermentation expert Lucie Cousins will introduce you to the art of fermentation and equip you with simple practical skills to ferment at home.

Course Details

Discover raw sauerkrauts, kimchi, tempeh, kombucha, water kefir and milk kefir. Fermenting foods is an ancient way of preserving and enriching foods. 

Fermented foods and drinks are thought to boost the immune system and are beneficial to stomach and digestion well being. 

During the class, we will delve into the world of fermentation, and you will learn how to get started with fermenting at home, and the best equipment to use. 

You will learn the techniques to make ferments such as:

  • Seasonal Sauerkraut
  • Vegan Kimchi
  • Tempeh
  • Smoked Tempeh
  • Kombucha Brew
  • Flavoured Kombuchas
  • Fermented chia bubble tea
  • Water Kefir 
  • Almond Milk Kefir

The day will be a mixture of demonstration and hands on cooking in small groups, with lots of tips, talking and tasting.

We will enjoy a number of delicious fermented dishes including Lucie's homemade tempeh for lunch with selected organic wines and juices.

You will be given a pack of recipes and some of the live starters with all the information you will need to start fermenting at home.

Have been wanting to learn how to prepare the various dishes for a long time - great to now have the skills to do so!

Such an awesome day. I'll be enjoying these fermented treats for a long time to come!

Best Christmas present ever!

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Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free

All the recipes will be Vegan and Gluten free. We will happily cater for other special dietary requirements. Please let us know ahead of time so we can plan accordingly.

Skill Level
  •   Beginner

Lucie Cousins

About the tutor

Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi. 

Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.

Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.